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Peachy Ginger Pork

 Peachy Ginger Pork
Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.
4 ServingsPrep/Total Time: 25 min.


  • 1 pork tenderloin (1 pound), cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 medium sweet red pepper, julienned
  • 1 cup canned sliced peaches in extra-light syrup
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup peach spreadable fruit
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh gingerroot


  • Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In
  • a large nonstick skillet coated with cooking spray, saute pork in
  • oil in batches until meat is no longer pink. Remove and keep warm.
  • In the same skillet, saute red pepper and peaches until red pepper is
  • tender. Add the broth, spreadable fruit, mustard and ginger. Cook
  • and stir over medium heat for 4 minutes. Return pork to the pan.
  • Reduce heat; cover and simmer until heated through. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 236 calories, 5 g fat (2 g saturated fat), 63 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 1 g fiber,

2 of 2

Peachy Ginger Pork (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.